A classic British flavour that works a treat in this simple but delicious cake. Serves 8
150g Rhubarb, trimmed 70g Greek Yogurt 60g Ground Almonds 190g Self-raising Flour 2 Medium Eggs 130g Baking Spread 130g Caster Sugar 10g Soft Brown Sugar 10g Flaked Almonds 1 x 20cm loose base cake tin METHOD 1 Pre-heat the oven to 180°C/350°F/Gas Mark 4. 2 Line the base and sides of the tin with some baking parchment. Don’t worry about being neat – the wrinkles give a lovely texture to the cake sides 3 Put the flour, eggs, ground almonds, caster sugar, yogurt and spread into a food processor or mixer and blitz until smooth. 4 Pour into the prepared tin, chop the rhubarb into chunks and scatter over the top. 5 Sprinkle over the brown sugar and the almonds. 6 Bake for 40-45 minutes until golden and firm to the touch. Use a knife or skewer in the centre of the cake to check if it is cooked properly. If the skewer comes out clean, it’s ready to serve to the eager crowd!